What could be more soothing than a hearty Chicken and Roast Pumpkin Salad on a cold winter night? Well, one following this paleo recipe with added crispy Bacon, Walnuts and Roast Garlic of course! Roast your own chicken and treat yourself to a luxurious take on the salad, or grab a ready-roasted chicken on your way home from work if you’re in a hurry – either way you’re in for a treat! This quick and easy paleo recipe also works well as a fridge cleaner: if you happen to have leftover chicken, that works great as well. Paleo recipe: Ingredients: 1/2 roast chicken – roast your own or buy one already roasted if you’re in a hurry. 2 cups of pumpkin, cubed 6-12 (or more) cloves garlic 2/3 cup walnuts (pecans would work well too!) 4 long rashers of bacon, grilled crispy and cut small 3 tomatoes, seeded and cubed 2 spring onion, sliced thin 2-3 cups salad mix 1 small red onion, sliced thin Olive oil Sweet paprika, black pepper and salt to season Instructions: Heat oven to 180C. Seed and cube pumpkin. Peel garlic. Season both in a bowl with olive oil, sweet paprika, black pepper and salt. Place evenly on a roasting rack in a roasting dish. Make sure you don’t layer them too thickly and that heat will have equal access to all pieces so you don’t have to keep turning them while roasting (and risk mushing the pieces). Let roast until done and if they’re looking a bit soft in the end, crank up the heat to 220C for 5-10 minutes...

Want to whip up something quick and easy for breakfast? Well these savoury egg muffins come with the added benefit of cleaning your fridge out of leftovers! Ingredients: 6 organic eggs Whatever you can find in the fridge (in this case leftover Bolognese sauce) Long good quality bacon rashers Instructions: Pre-heat oven to 180C. Line muffin tray with bacon rashers. Whisk eggs with other ingredients and fill up the bacon cups with the mixture. Bake for 20-30 mins, or until done. Enjoy! ...

This is a side delicious enough to convert the toughest of Brussels sprouts doubter! Ingredients: 2-6 cloves of garlic, sliced thin 1 Leek, sliced thin 12-18 Brussels sprouts, cored, separated into leaves and washed 3-4 long bacon rashers Clarified butter/ghee/animal fat/coconut oil to cook with Salt, black pepper and white pepper to taste Instructions: Crisp bacon rashers in the oven or under the grill. While bacon is cooking, separate all Brussels sprouts into individual leaves by coring them. (This is a tad tedious, but trust me, it’ll be worth the trouble once the finished product is sitting next to a juicy steak on your plate!) Once bacon is done, slice it into thin slices and set aside. Heat up your fat of choice in a large pan to medium high heat. Sauté garlic in the pan until fragrant and add in leeks. Sauté leek until it starts going translucent and add in bacon. Stir for a couple of minutes and add in Brussels sprouts leaves. Season with salt, black pepper and white pepper. Cook until Brussels sprouts are starting to soften a little and mix with the rest of the ingredients. Just don’t overcook until soggy. Serve immediately, for example as a side for a juicy steak....

Quick and easy meal to prep with plenty left for lunch the next day! Ingredients: 2 chicken breasts, sliced thin and cooked (for super quick version, just buy 1/2 a roast chicken) 1/4 pumpkin 1 whole garlic 1 red onion 1 punnet cherry tomatoes 2 whole strips of bacon 1 cucumber rocket olive oil sweet paprika, salt & pepper to season optional: balsamic vinegar Instructions: Pre-heat oven to 200C. Remove seeds and cut pumpkin into cubes. Peel garlic into cloves. Place both in a bowl. Pour in a healthy dose of olive oil (1-2 tbsp), sweet paprika (1-2 tsp), pepper and salt. Toss until evenly coated. Place on a roasting rack and roast for 30-40 minutes, or until done. While pumpkin is roasting peel/slice/prep rocket, cucumber, red onion and cherry tomatoes into a large bowl. Once pumpkin & garlic are done, remove from oven and let cool. Change oven from baking to grill and cook bacon strips under grill until crispy and done. Cut into small crispy pieces and combine with rest of the salad. Gently mix pumpkin & garlic with the rest of the salad and serve. Optional: drizzle with olive oil and balsamic vinegar for added taste. Also, you can add some crunch by mixing in pecan nuts or walnuts. Enjoy!...